In this recipe cooked pasta with a cheese and mustard sauce is pressed into a pie dish and baked to form a crust. The filling of chicken, leek, carrot and zucchini is added and then topped with more of the pasta mix. A quite different sort of chicken and vegetable pie.
This casserole base makes two portions and is a great way to pre-prepare a couple of nights dinners. You can make the base, divide in half and then freeze it. It’s easy enough then to defrost it and add the extra ingredients on the night you want to use it.
I love it when asparagus comes back into season each Spring and enjoy eating it as a vegetable, in salads and in stir fries, but I think served like this it would make a terrific first course. Mum and Dad both loved asparagus so I can see why Mum cut this recipe from the Herald Sun. The leek version sound good as well. Neither of Mum or Dad were wine drinkers though and I doubt they’d ever head of the matched Chateau Tahbilk Marsanne wine. I guess if you could get a bottle of the 1999 vintage for $13 now you’d be doing very well.